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Mary Berry’s Sticky Short Beef Ribs and Lemon Coleslaw

Perfect for sharing, Mary Berry's tender slow-roasted short ribs are marinated in maple syrup and Worcestershire sauce and served with creamy coleslaw.

From the book

Introduction

These short ribs are readily available and a great and different way to serve slow-cooked beef. They do take a long time, so plan ahead. Use red cabbage in the coleslaw but, if preferred, try finely shredded white cabbage.

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Ingredients

1.5kg (3lb 5oz) beef short ribs
For the marinade:
100ml (3½fl oz) ketchup
75ml (2½fl oz) apple juice
2 tbsp Worcestershire sauce
1 tbsp white wine vinegar
4 tbsp maple syrup
2 tbsp soy sauce
4 garlic cloves, crushed
A good pinch of dried chilli flakes
For the coleslaw:
8 tbsp mayonnaise
juice of ½ lemon
1 tbsp Dijon mustard
½ garlic clove, crushed
½ red cabbage, finely shredded
2 large carrots, peeled and coarsely grated
2 celery, sticks, finely sliced
2 spring onions, finely sliced

Essential kit

You will need: an ovenproof saucepan or flameproof casserole dish.

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Method

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the shorts ribs and toss to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

Preheat the oven to 150°C/130°C Fan/Gas 2.

Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.

Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about 1 hour.

Line a small roasting tin with non-stick baking paper. Remove the ribs from the marinade, give them a shake and sit on the paper in the tin.

Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat and reduce the liquid by half. Pour the sauce over the ribs in the tin.

Increase the oven temperature to 200°C/180°C Fan/ Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky.

Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and freshly ground black pepper.

Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.

Serve the sticky ribs in a bowl alongside the coleslaw with jacket potatoes and corn on the cob.

Mary’s Tips: Cook the ribs in the pan up to 8 hours ahead. Roast in the oven to become sticky to serve. Coleslaw can be made up to a day ahead. Not suitable for freezing

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From the book: Mary Berry Cook and Share

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